So Easter is officially done. As a result, there’s a shed load of chocolate in my cupboard ready to be eaten and supermarkets all around are knocking down the prices of Easter chocolate.
So get on it. These Kinder egg cupcakes are pretty sweet. As in, they might hurt your teeth after the sixth one (I would know…), but they are also pretty sweet. The mini egg in the middle gets all chewy and the drizzle is the die for. I could have just had a bowl of it for breakfast, lunch and dinner.
So, this officially ends the ‘cupcake series’ and has it been fun or what. Not to say they’ll be no more cupcake recipes – I’m baking some as I type – they’ll just be farther between than usual.
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Yields: 12 cupcakes.
280g plain flour
300g golden caster sugar
170g butter, softened and unsalted
3 tsp baking powder
3 tsp vanilla bean paste
1 tsp salt
12 kinder mini eggs
250g butter, softened and unsalted
500g icing sugar
2 tbsp cocoa powder
2 tsp vanilla extract
50g milk chocolate
10 kinder mini eggs
100 ml double cream
20 kinder mini eggs
Pre-heat the oven to 170 degrees and line a 12-hole cupcake tin with cases and a kinder mini egg.
For the drizzle melt the two types of chocolate in a microwave in 30- second blasts. Add the double cream and stir together until a smooth sauce-like consistency.
On to the cupcakes, beat the butter and sugar in a stand mixer until pale and fluffy. Add the eggs one by one with the mixer still beating slowly. Sieve the flour, baking powder and salt into a bowl and add a third into the stand mixer. Mix until just combined and add a half the buttermilk. Repeat the steps, so you’re ending with the flour mixture.
Once the batter is fully combined, using a ice-cream scoop or just spoons, fill the cupcake cases 3/4 full.
Bake for 22 minutes or until a skewer comes out clean. Leave to cool.
For the buttercream, beat the butter for 5 minutes until pale and fluffy. Add half the icing sugar and beat once again for 3 minutes. Add the remaining icing sugar and the milk. Beat once again. You should be left with a white, fluffy buttercream. Half the mixture, separating into two bowls. In one of them, sift the cocoa powder and mix together. In the second, add the vanilla and mix to combine.
Decant the each buttercream into it’s own piping bag, with the end snipped off and place these two bags into a larger bag fit with a 1M star nozzle.
Pipe a low swirl on each of the cupcakes. Start in the middle and move to the edge of the cake, piping around the circumference. Continue piping, repeating the motion on top of what you’d just piped. Pour the drizzle on top of the icing and top with the halved mini eggs.